麸皮稳定化处理方式对全麦粉品质的影响
作者:
叶国栋;汪丽萍;沈汪洋;谭斌;李晓宁;...
期刊:
食品工业科技 ,2021年42(06):15-21 ISSN:1002-0306
作者机构:
[沈汪洋] 武汉轻工大学食品科学与工程学院;[张笃芹; 张维清; 汪丽萍; 田晓红; 李晓宁; 谭斌] 国家粮食和物资储备局科学研究院粮油加工所;[叶国栋] 武汉轻工大学食品科学与工程学院<&wdkj&>国家粮食和物资储备局科学研究院粮油加工所
关键词:
麦麸;稳定化处理;全麦粉;品质
摘要:
研究了微波、常压蒸汽和挤压三种麸皮稳定化处理方式对全麦粉理化性质、加工品质、贮藏稳定性及抗氧化活性的影响。结果表明:挤压处理降低了全麦粉湿面筋含量;挤压和蒸汽处理显著提高了全麦粉的降落数值(P<0.05),微波处理对降落数值没有显著性差异。蒸汽处理后,全麦面团的稳定时间和粉质质量指数显著提升(P<0.05),全麦粉的弱化度显著降低(P<0.05),微波、蒸汽和挤压组的脂肪酶及脂肪氧化酶的活力显著降低(P<0.05);在全麦粉贮藏期间,挤压和蒸汽组的脂肪酸值较低(<120 mg/100 g),且上升缓慢,改善了全麦粉稳定性,而微波组的脂肪酸值上升较快,且脂肪酸值较高(>120 mg/100 g)。挤压和蒸汽组的多酚和黄酮含量及多酚对ABTS^(+)·清除能力和氧自由基吸收能力均显著低于微波组(P<0.05)。根据全麦粉的贮藏稳定性和全麦面团的品质,麸皮常压蒸汽稳定化处理适合于全麦粉加工。
语种:
中文
展开
Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes
作者:
Jin, Weiping* ;Wang, Zhifeng;Peng, Dengfeng;Shen, Wangyang;Zhu, Zhenzhou;...
期刊:
Food Hydrocolloids ,2020年101:105547 ISSN:0268-005X
通讯作者:
Jin, Weiping
作者机构:
[Cheng, Shuiyuan; Shen, Wangyang; Zhu, Zhenzhou; Jin, Weiping; Huang, Qingrong; Wang, Zhifeng] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Cheng, Shuiyuan; Shen, Wangyang; Zhu, Zhenzhou; Jin, Weiping; Huang, Qingrong; Wang, Zhifeng] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Huang, Qingrong] Rutgers State Univ, Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.;[Li, Bin; Peng, Dengfeng] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
通讯机构:
[Jin, Weiping] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词:
Assembling behavior;Electrostatic interaction;Particles motion;Protein/Polysaccharide complex;Pulsed electric field
摘要:
Pulsed electric field (PEF) could change the charge distribution of proteins and polysaccharides and affect their interactions and complexes aggregation, but those influences are not enough evaluated. Here, the effects of PEF on the complexes of alpha-amylase and pectin driven by electrostatic binding were studied. Changes in molecular conformation of alpha-amylase and assembly structure of alpha-amylase/pectin complexes were orderly assessed by fluorescence, FTIR, DSC, enzyme activities, particle size, zeta-potential, CLSM, and SEM. After PEF treatment (E similar to 20 kV/cm, t(exp)similar to 1 ms, and 5 cycles), the intrinsic fluorescence of alpha-amylase was quenched, the content of beta-sheet increased, enzyme activities lose almost 80%, and the denatured temperature increased. Zeta-potential of alpha-amylase/pectin complexes did not change significantly, but the particle size rose gradually. The particle revolution of alpha-amylase/pectin complexes was recorded by Turbiscan, and the size growth model fit the Allometric function well. Finally, the complexes of alpha-amylase and pectin after PEF treatment tended to the branched, ring, or circles-like shape.
语种:
英文
展开
Investigation on the interaction between gamma-cyclodextrin and alpha-amylase
作者:
Wang, Min;Yang, Peng;Shen, Wangyang;Wang, Zhan;Zhu, Zhenzhou;...
期刊:
Journal of Inclusion Phenomena and Macrocyclic Chemistry ,2019年94(1-2):103-109 ISSN:1388-3127
通讯作者:
Liu, Lingyi;Barba, Francisco J.
作者机构:
[Shen, Wangyang; Liu, Lingyi; Yang, Peng; Li, Fang; Zhu, Zhenzhou; Wang, Min; Wang, Zhan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Shen, Wangyang; Liu, Lingyi; Li, Fang; Zhu, Zhenzhou; Wang, Zhan] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.;[Barba, Francisco J.] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept,Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
通讯机构:
[Liu, Lingyi] W;[Liu, Lingyi] M;[Barba, Francisco J.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.
关键词:
gamma-Cyclodextrin;alpha-Amylase;Activity;Circular dichroism spectrum;Fluorescence intensity;NMR
摘要:
A growing interest has been shown regarding the impact of α-amylase on the quality of fermented foods. Therefore, the interaction between γ-cyclodextrin and α-amylase was investigated in this article. The results showed that γ-cyclodextrin had an inhibitory effect on the activity of α-amylase under certain conditions, obtaining the strongest inhibitory effect when the concentration of γ-cyclodextrin was 10 mmol/L, the reaction temperature was 45 °C, pH = 5.9 and reaction time of 120 min. The results also showed important changes in the secondary structure of α-amylase induced by γ-cyclodextrin, including the transformation of α-helix, β-fold and random coil. Moreover, the addition of γ-cyclodextrin could induce the change of endogenous fluorescence intensity by changing the microenvironment of the α-amylase. According to the results of NMR, a part of the α-amylase molecule enters the cavity of the γ-cyclodextrin, and the other part forms a hydrogen bond with the outer cavity, forming a complex. The experimental results provide references for the application of γ-cyclodextrin and α-amylase. © 2019, Springer Nature B.V.
语种:
英文
展开
添加豆渣对苏打饼干制作过程及品质的影响
作者:
苟青松;胡伟;王展;秦先魁;沈汪洋;...
期刊:
食品工业科技 ,2019年40(16):39-44 ISSN:1002-0306
作者机构:
武汉轻工大学食品科学与工程学院,湖北武汉,430023;武汉轻工大学食品科学与工程学院,湖北武汉430023;大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023;[刘零怡; 胡伟; 苟青松; 沈汪洋; 秦先魁; 李芳; 王展] 武汉轻工大学
关键词:
豆渣;低筋面粉;苏打饼干;膳食纤维;品质
摘要:
以黄豆渣和低筋面粉为原料,制作无糖苏打饼干.通过添加不同比例的豆渣粉,来探究豆渣对面粉品质、饼干制作过程以及饼干成品品质的影响.结果 表明,添加6%~12%的豆渣可以改善面粉的粉质特性,使其更适合做饼干.添加豆渣会增大面粉的糊化焓.通过与纯面粉对比发酵率、烘烤时间、烘烤胀发比,发现添加3%~6%的豆渣可以促进面团发酵,添加6%~12%的豆渣可以减短饼干烘烤时间,增大烘烤胀发率.结合质构和感官评价,得出添加9%的豆渣,饼干的口感和质构特性最佳.
语种:
中文
展开
糙米籽粒苋脆片的敷料工艺研究
作者:
程科;秦正平;张扬星;沈汪洋;郜培;...
期刊:
粮食与饲料工业 ,2019年(4):1-3+9 ISSN:1003-6202
作者机构:
国粮武汉科学研究设计院有限该公司,湖北 武汉,430079;湖北省农业科学院农产品加工与核农技术研究所//湖北省农业科技创新中心农产品加工研究分中心,湖北 武汉,430064;武汉轻工大学食品科学与工程学院,湖北 武汉,430205;[秦正平; 程科; 杨喜华; 郜培] 国粮武汉科学研究设计院;[汪兰; 张扬星] 湖北省农业科学院农产品加工与核农技术研究所
关键词:
糙米;籽粒苋;脆片;敷料工艺
摘要:
以蔗糖和蒸馏水为原料,研究糙米挤压脆片的甜味敷料配方;以食盐、孜然粉、五香粉、辣椒粉等为原料,研究糙米挤压脆片咸味敷料配方;以感官评价得分作为评价指标,进行了单因素和正交试验,从而确定糙米籽粒苋脆片甜味及咸味敷料的最佳工艺及配方。结果表明:糙米籽粒苋脆片甜味敷料配方为:10 g蔗糖:25 ml蒸馏水;咸味敷料配方为盐0.3 g、辣椒粉1.5 g、五香粉0.2 g、孜然粉0.1 g。制得的糙米籽粒苋脆片风味俱佳、口感爽脆。
语种:
中文
展开
芽麦的研究进展
作者:
徐颖;党长英;沈汪洋;王展
期刊:
粮食与油脂 ,2019年32(6):4-7 ISSN:1008-9578
作者机构:
武汉轻工大学食品科学与工程学院;[党长英] 湖北丰庆源粮油集团有限公司;[徐颖; 沈汪洋; 王展] 武汉轻工大学
关键词:
小麦;发芽;品质;应用
摘要:
发芽会使小麦的品质发生一系列变化,根据国内外研究现状,综述了芽麦的产生原因及应用现状,探讨了小麦发芽后淀粉、蛋白质、γ-氨基丁酸等主要营养成分的变化,对面团特性的影响及其应用研究现状,以期为芽麦的合理利用提供基础理论数据。
语种:
中文
展开
相溶解度法研究环糊精对二氢黄酮苷的增溶作用
作者:
陆兰芳;杨鹏;沈汪洋;王展;于博
期刊:
中国食品添加剂 ,2019年30(3):100-105 ISSN:1006-2513
作者机构:
[陆兰芳; 杨鹏] 武汉轻工大学食品科学与工程学院,武汉430023;[陆兰芳; 杨鹏] 湖北文理学院食品科学技术学院,襄阳441053;武汉轻工大学食品科学与工程学院,武汉,430023;湖北文理学院食品科学技术学院,襄阳,441053;[于博] 湖北文理学院
关键词:
二氢黄酮苷;环糊精;相溶解度法;增溶
摘要:
采用相溶解度法,在不同温度下测定二氢黄酮苷在不同浓度的β-环糊精、α-环糊精、γ-环糊精、甲基-β-环糊精、羟乙基-β-环糊精、2-羟丙基-β-环糊精、麦芽糖基-β-环糊精溶液中的溶解度,绘制相溶解度曲线,研究环糊精对二氢黄酮苷的增溶作用及包合过程中的热力学参数变化。结果表明,随着环糊精浓度的增加,二氢黄酮苷的溶解度随之增大,相溶解度曲线为AL型,说明二氢黄酮苷与环糊精1∶1包合。7种环糊精均对二氢黄酮苷有增溶作用,增溶顺序为甲基-β-环糊精>羟乙基-β-环糊精> 2-羟丙基-β-环糊精>β-环糊精>麦芽糖基-β-环糊精>γ-环糊精>α-环糊精。
语种:
中文
展开
挤压改性处理对青稞粉糊化等特性的影响研究
作者:
胡伟;刘静;沈汪洋;李芳
期刊:
食品科技 ,2019年44(7):211-217 ISSN:1005-9989
作者机构:
武汉轻工大学食品科学与工程学院,武汉,430023;武汉轻工大学食品科学与工程学院,武汉430023;农产品加工湖北省协同创新中心,武汉430023;[胡伟; 刘静; 沈汪洋; 李芳] 武汉轻工大学
关键词:
青稞粉;挤压改性;糊化特性;降落数值
摘要:
以去皮青稞粉为主要原料,利用双螺杆挤压机对其进行挤压改性处理。选用挤压机Ⅳ区温度(80、90、100、110、120℃)、加水量(14%、17%、20%、23%、26%)、螺杆转速(50、60、70、80、90 r/min)、喂料速度(7、8、9、10、11 kg/h)4个因素,以糊化特性、吸水率及降落数值为主要参考指标进行单因素试验,研究各因素对青稞粉糊化等特性的影响规律。由挤压温度、加水量、螺杆转速3个主要单因素的正交试验得出青稞粉最佳挤压条件为挤压温度100℃,加水量20%,螺杆转速90 r/min。
语种:
中文
展开
籽粒苋脆片的制备及品质研究
作者:
程科;张扬星;沈汪洋;郜培;汪兰;...
期刊:
粮食与饲料工业 ,2019年(5):7-11 ISSN:1003-6202
作者机构:
国粮武汉科学研究设计院有限该公司,湖北武汉,430079;湖北省农业科学院农产品加工与核农技术研究所∥湖北省农业科技创新中心农产品加工研究分中心,湖北武汉,430064;武汉轻工大学食品科学与工程学院,湖北武汉,430205;[秦正平; 程科; 郜培] 国粮武汉科学研究设计院;[汪兰; 张扬星] 湖北省农业科学院农产品加工与核农技术研究所
关键词:
籽粒苋;糙米;籼米;脆片;品质
摘要:
将糙米-籽粒苋挤压米、籼米-籽粒苋挤压米挤压成型,进行传送式烘烤。两种原料均设定烘烤温度为220℃,以烘烤时间为单因素,以感官评价为指标,得到制备的最佳工艺条件,并检测产品的营养成分、黏度特性、热处理过程中物理化学性质的变化及微观结构等,评价产品品质。
语种:
中文
展开
基于工程教育专业认证背景下的食品工程原理课程考核方法改革
作者:
刘零怡;胥伟;张威;张寒俊;刘亮;...
期刊:
课程教育研究 ,2019年(21):250-251 ISSN:2095-3089
作者机构:
武汉轻工大学食品科学与工程学院
关键词:
食品工程原理;过程性评价;结构化评分;工程教育专业认证
摘要:
食品工程原理是食品科学与工程专业的一门重要的专业基础课。传统评价方式存在学生学习意识不足、所学知识掌握不扎实、实践应用能力欠缺的突出工程问题。根据工程教育专业认证的新动态,建立了过程性评价和结构化评分相结合的考核体系,能够更客观、真实地反映学生学习状态,促进学生学习热情,提高其自主学习与实践能力,能够更好地实现教学目标,达到工程教育专业认证的要求。
语种:
中文
展开
籽粒苋淀粉理化性质研究
作者:
蔡红燕;聂婷婷;党长英;沈汪洋
期刊:
粮食与油脂 ,2019年32(10):64-66 ISSN:1008-9578
作者机构:
武汉轻工大学食品科学与工程学院;大宗粮油精深加工省部共建教育部重点实验室;湖北省农产品加工与转化重点实验室;[党长英] 湖北丰庆源粮油集团有限公司;[蔡红燕; 沈汪洋; 聂婷婷] 武汉轻工大学
关键词:
籽粒苋;淀粉;理化性质
摘要:
以籽粒苋为原料,研究籽粒苋淀粉的理化性质,并与籽粒苋全粉进行比较.结果表明籽粒苋全粉颗粒大小不一,形状不规则,表面不光滑,而籽粒苋淀粉颗粒形状规则,表面光滑,排列有序.籽粒苋全粉和淀粉的糊化特性曲线相差不大,糊化度较低,糊化温度范围分别为66.3~80.0℃和65.5~80.0℃.籽粒苋全粉和籽粒苋淀粉均表现为典型的A型晶体结构,但籽粒苋淀粉较籽粒苋全粉结构更加紧密,具有较高的结晶度.
语种:
中文
展开
油茶籽油微胶囊的制备及其品质分析
作者:
杨鹏;沈汪洋;刘零怡;王展
期刊:
粮食与油脂 ,2019年32(5):34-39 ISSN:1008-9578
作者机构:
武汉轻工大学食品科学与工程学院,湖北武汉,430023;[刘零怡; 沈汪洋; 杨鹏; 王展] 武汉轻工大学
关键词:
油茶籽油;微胶囊;制备;品质分析
摘要:
油茶籽油中富含不饱和脂肪酸和多种活性物质,为了增强其氧化稳定性,用麦芽糊精和大豆分离蛋白为壁材将其微胶囊化。在单因素试验的基础上,采用正交试验对油茶籽油微胶囊制备工艺进行优化,结果显示:在乳化剂添加量为1.4%、壁材比为1∶1(g/g)、芯壁比为3∶5(g/g)条件下制得的微胶囊成品为洁白细腻的粉末,其水分含量为3.13%、堆积密度为0.42 g/cm~3、表面含油量为1.95%、平均粒径为13.5μm,散落性、溶解性及感官评定结果良好。红外光谱结果显示芯材与壁材之间并未发生化学反应,包埋效果较理想。热重分析结果表明油茶籽油在微胶囊化后稳定性增加;扫描电镜结果显示微胶囊成品呈球形和椭球形,表面结构致密,无破裂现象。
语种:
中文
展开
小麦发芽过程中酚类物质及其抗氧化活性的变化
作者:
金舟;徐颖;王敏;王津;王莎莎;...
期刊:
食品与发酵工业 ,2019年45(5):199-202 ISSN:0253-990X
通讯作者:
Liu, L.
作者机构:
[徐颖; 王敏; 王莎莎; 王津; 金舟] Food Science and Engineering of Wuhan Polytechnic University, Wuhan, 430000, China;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430000, China;[刘零怡] College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315800, China;[刘零怡; 沈汪洋] Food Science and Engineering of Wuhan Polytechnic University, Wuhan, 430000, China, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430000, China
通讯机构:
[Liu, L.] F;Food Science and Engineering of Wuhan Polytechnic UniversityChina
关键词:
发芽;小麦;酚类化合物;抗氧化活性
摘要:
以扶麦1228为研究对象,探讨小麦在发芽过程中酚类化合物成分和含量的变化,及其对抗氧化活性的影响。结果表明,发芽能显著提高小麦总酚含量( P< 0.01) ,且受到发芽时间的影响,发芽小麦的酚类化合物种类更加丰富,抗氧化活性更强,其中的酚类化合物主要包括咖啡酸、羟基酪醇、香草醛、对羟基苯甲酸、绿原酸、芹菜素、没食子酸、阿魏酸、芦丁、对香豆酸等。发芽能够促进小麦酚类化合物的形成,并提高其抗氧化活性,发芽小麦可作为一种潜在的天然抗氧化剂来源。
语种:
中文
展开
Sesame cake hydrolysates improved spatial learning and memory of mice
作者:
Shu, Zaixi;Liu, Lingyi* ;Geng, Pengfei;Liu, Jiawei;Shen, Wangyang;...
期刊:
Food Bioscience ,2019年31:100440 ISSN:2212-4292
通讯作者:
Liu, Lingyi
作者机构:
[Geng, Pengfei; Shen, Wangyang; Liu, Lingyi; Shu, Zaixi; Tu, Mengjie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Liu, Jiawei] Shandong Acad Agr Machinery Sci, Jinan 250100, Shandong, Peoples R China.
通讯机构:
[Liu, Lingyi] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词:
Memory;mRNA;Sesame cake hydrolysates;Sesamum indicum L
摘要:
Age-related decrease in cognition function was shown to be related to oxidative stress, and the study investigated the effect of sesame cake hydrolysates (SCH) on the improvement of learning and memory in mice using the Morris water maze (MWM) test. The mice administered a medium dose (20 mg/kg/d) of SCH did better in learning and memory function compared with the low-dose (10 mg/kg/d), and high-dose (30 mg/kg/d) treated animals with no significant differences in body weight. Biochemical analysis (SOD, GSH-Px, MDA, NO, and AChE) showed SCH improved the antioxidant and AChE activity and reduced the oxidative stress status, although no obvious differences in NO were observed between the control and test groups. qRT-PCR results showed that mRNA expression of CREB, NR2A, and NR2B improved in the test groups, which was consistent with the change of antioxidant capacity. All these results indicated a potential mRNA mechanism for SCH to improve learning and memory ability that was associated with the changes of antioxidant capacity, oxidative stress, and the cholinergic system. © 2019 Elsevier Ltd
语种:
英文
展开
传统烤饼复合保鲜剂的研制
作者:
杨鹏;袁梦;于博;沈汪洋;王展
期刊:
中国食品添加剂 ,2019年30(4):119-126 ISSN:1006-2513
作者机构:
[杨鹏] 武汉轻工大学食品科学与工程学院,武汉430023;[杨鹏] 湖北文理学院食品科学技术学院,襄阳441053;湖北文理学院食品科学技术学院,襄阳,441053;武汉轻工大学食品科学与工程学院,武汉,430023;[于博; 袁梦] 湖北文理学院
关键词:
复合保鲜剂;传统烤饼;品质;最佳配比
摘要:
采用感官评价及物性仪测试的方法对酶制剂、乳化剂等单一保鲜剂以及其复合保鲜剂对传统烤饼品质的影响进行研究。结果表明,α-淀粉酶、明胶、硬脂酰乳酸钠分别作为单一保鲜剂可以明显改善烤饼品质。以烧饼贮存5d后的感官评价得分、硬度、水分含量为评价指标,在单因素及正交实验的基础上确定复合保鲜剂最佳比例为:0.003%α-淀粉酶,1.5%明胶,0.2%硬脂酰乳酸钠。添加该复合保鲜剂制得的烤饼品质改善非常明显,且品质优良。
语种:
中文
展开
Inhibition of cyclodextrins on the activity of alpha-amylase
作者:
Wang, Min;Jin, Zhou;Liu, Lingyi* ;Wang, Zhan;Li, Fang;...
期刊:
Journal of Inclusion Phenomena and Macrocyclic Chemistry ,2018年90(3-4):351-356 ISSN:1388-3127
通讯作者:
Liu, Lingyi
作者机构:
[Sun, Wei; Cai, Hongyan; Shen, Wangyang; Liu, Lingyi; Jin, Zhou; Li, Fang; Zhu, Zhenzhou; Zhang, Wei; Chen, Xuan; Wang, Min; Wang, Zhan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Sun, Wei; Cai, Hongyan; Shen, Wangyang; Li, Fang; Zhu, Zhenzhou; Zhang, Wei; Chen, Xuan; Wang, Zhan] Minist Educ, Key Lab Deep Proc Bulk Grain & Oil, Wuhan 430023, Hubei, Peoples R China.;[Barba, Francisco J.] Univ Valencia, Food Sci Toxicol & Forens Med Dept, Prevent Med & Publ Hlth, Nutr & Food Sci Area,Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
通讯机构:
[Liu, Lingyi] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词:
Cyclodextrins;alpha-Amylase;beta-Cyclodextrin;Inhibition;Circular dichroism spectrum
摘要:
α-amylase activity influences both flour fermentation process and the quality of the fermented products due to its ability of breaking starch into smaller units. The inhibition of cyclodextrins on α-amylase activity was investigated in this paper. Experiment results showed that hydrophobic cavity size was an intrinsic factor during the inhibition processing. Among three types of cyclodextrin (α-, β- and γ-), β-type exhibited the most significant inhibitory activity toward α-amylase. The optimal inhibitory parameters were indicated to be pH 5.9, concentration of β-cyclodextrins 1 mmol/L, reaction temperature 45 °C and reaction time 60 min. Results suggested that the endogenous fluorescence of α-amylase was inhibited by cyclodextrins. Circular dichroism spectrum indicated that the secondary structure of α-amylase, including α-helices, β-sheets and random coils, was changed by cyclodextrins. All the results in this paper aim to provide a further understanding for α-amylase in the industry application. © 2018, Springer Science+Business Media B.V., part of Springer Nature.
语种:
英文
展开
6 - 姜酚/麦芽糖基-β - 环糊精包合物的热分解机理研究
作者:
杨鹏;王展;沈汪洋;吴进菊;于博
期刊:
食品工业科技 ,2018年39(22):46-49 ISSN:1002-0306
作者机构:
[杨鹏] 湖北文理学院食品科学技术学院,湖北襄阳441053;[杨鹏] 武汉轻工大学食品科学与工程学院,湖北武汉430023;武汉轻工大学食品科学与工程学院,湖北武汉,430023;湖北文理学院食品科学技术学院,湖北襄阳,441053;[于博; 吴进菊] 湖北文理学院
关键词:
6-姜酚;麦芽糖基-β-环糊精;包合物;热分解;动力学;机理
摘要:
本文采用差热-热重分析(TG-DSC)联用和动力学分析方法研究了6-姜酚/麦芽糖基-β-环糊精包合物的热稳定性及热分解机理.利用Kissinger法和Ozawa-Flynn-Wall法对包合物热分解的动力学参数及热分解机理进行了推导.结果表明,包合物热分解温度范围为300.00~500.00 ℃,热分解过程表观活化能为49.54 kJ /mol,指前因子为27.54 min~(- 1),分解机理函数为G(α) =[-ln(1-α) ]~(3 /2),分解机理符合随机成核和随后生长机理.
语种:
中文
展开
W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil
作者:
Liu, Lingyi;Jin, Zhou;Wang, Min;Shen, Wangyang;Zhu, Zhenzhou;...
期刊:
European Journal of Lipid Science and Technology ,2018年120(5):1700471- ISSN:1438-7697
通讯作者:
Liu, Lianliang
作者机构:
[Shen, Wangyang; Liu, Lingyi; Jin, Zhou; Zhu, Zhenzhou; Wang, Min; Wang, Zhan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Shen, Wangyang; Liu, Lingyi; Zhu, Zhenzhou; Wang, Zhan] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.;[Liu, Lianliang] Ningbo Univ, Minist Educ, Key Lab Appl Marine Biotechnol, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China.
通讯机构:
[Liu, Lianliang] N;Ningbo Univ, Minist Educ, Key Lab Appl Marine Biotechnol, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China.
关键词:
olive leaf phenolics;oxidative stability;Sacha Inchi oil;W/O nano-emulsions
摘要:
Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, olive leaf phenolics (OLP) are extracted by ultrasound from five cultivars and the optimal cultivar is chosen to prepare W/O nano-emulsions of Sacha Inchi oil (SIO, containing more than 90% polyunsaturated fatty acids). The droplet size could reach 2.15 +/- 0.13 nm and remaines stable without phase separation during 30-day storage. Oxidative stabilities of SIO containing 0.02%, 0.05%, and 0.1% OLP (w/w) are evaluated by Rancimat test and accelerated storage test. The release of OLP by preparation of W/O nano-emulsions is capable of controlling the oxidative progress of SIO, by prolonging the induction time, preventing the production of primary and secondary oxidative products and also the deterioration of polyunsaturated fatty acids and tocopherols.
语种:
英文
展开
Inhibitory effect of alpha-cyclodextrin on alpha-amylase activity
作者:
Wang, Min;Gou, Qingsong;Liu, Lingyi* ;Wang, Zhan;Zhu, Zhenzhou;...
期刊:
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH ,2018年17(7):1385-1389 ISSN:1596-5996
通讯作者:
Liu, Lingyi
作者机构:
[Shen, Wangyang; Gou, Qingsong; Liu, Lingyi; Li, Fang; Zhu, Zhenzhou; Zhang, Wei; Wang, Min; Wang, Zhan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Shen, Wangyang; Liu, Lingyi; Li, Fang; Zhu, Zhenzhou; Zhang, Wei; Wang, Zhan] Minist Educ, Key Lab Deep Proc Bulk Grain & Oil Authorized, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Liu, Lingyi] W;[Liu, Lingyi] M;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Minist Educ, Key Lab Deep Proc Bulk Grain & Oil Authorized, Wuhan 430023, Hubei, Peoples R China.
关键词:
alpha-Cyclodextrin;alpha-Amylase;Fluorescence intensity;Inhibition
摘要:
Purpose: To explore the effect of α-cyclodextrin on the activity of α-amylase with a view to expanding its application range.Methods: The concentration of α-cyclodextrin, temperature, pH and interaction time were used as single factors to explore the influence of α-cyclodextrin on the activity of α-amylase and endogenous fluorescence in the enzyme system.Results: The results showed that the concentration, time, pH and temperature affect the interaction of them. The most obvious conditions for inhibition of α-amylase activity are as follows: 10 mmol/L concentration of α-cyclodextrin, pH 6.9, duration of 120 min and temperature at 55 oC. In addition, the fluorescence intensity of α-amylase changed as a result of the addition of α-cyclodextrin.Conclusion: The activity of α-amylase can be inhibited by α-cyclodextrin. At the same time, the addition of α-cyclodextrin will lead to the transfer of tryptophan group in α-amylase, which cause the change of microenvironment and changes the endogenous fluorescence intensity of α-amylase.Keywords: α-Cyclodextrin, α-Amylase, Fluorescence intensity, Inhibition
语种:
英文
展开
芽麦粉添加量对中筋粉面团特性的影响
作者:
乔艳秋;徐颖;王展;刘零怡;沈汪洋;...
期刊:
食品工业科技 ,2018年39(16):49-53,58 ISSN:1002-0306
作者机构:
武汉轻工大学食品科学与工程学院, 湖北, 武汉, 430023;湖北省小麦加工工程技术研究中心, 湖北省小麦加工工程技术研究中心, 湖北, 枣阳, 441200;湖北丰庆源粮油集团有限公司, 湖北, 襄阳, 441100;中粮(郑州)粮油工业有限公司武汉分公司, 湖北, 武汉, 430100;湖北三杰粮油食品集团有限公司, 湖北, 枣阳, 441200
关键词:
芽麦粉;中筋粉;面团特性
摘要:
本文以中筋面粉为原料,分别添加5%、10%、15%、20%和25%的芽麦粉( SWF) ,利用快速黏度分析仪、粉质仪和拉伸仪分析了芽麦粉添加量对中筋粉面团特性的影响。结果表明,芽麦粉的添加使面粉的糊化特性均迅速下降,但随着芽麦粉添加量的增加,下降趋势逐渐变缓;对于面粉的粉质特性,形成时间、稳定时间和粉质指数等参数均呈下降趋势,但面粉的吸水率在芽麦粉添加量超过20%时才会有明显的下降;芽麦粉添加量的增加会降低面团的拉伸特性,但是醒发时间的延长会减缓这种变化,在添加量为5%时,拉伸能量和最大阻力等参数还会略有增加。总体来说,当添加5%芽麦粉时,糊化特性会大幅度降低,面团的稳定时间在中筋粉范围内,延长面团醒发时间可以增加面团的筋力、可塑性和弹性。
语种:
中文
展开